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Chile Prawns

SUBMITTED BY: FERRARIBOY9489

"This recipe is lightly fried prawns in a hot and spicy sauce. Garnish with lemon wedges, sesame seeds, and cilantro. You can add more hot sauce if you want it spicier. If you can't find these ingredients at your local grocery store, I can assure you that you can find them at a Chinese or Indian grocery store!"

RECIPE RATING:

Read Reviews (7)

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PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

3 tablespoons peanut oil
1 pound tiger prawns, peeled and deveined
3/4 cup all-purpose flour
1/2 cup tomato-based chili sauce
1/3 cup pomegranate juice
3 tablespoons sriracha hot pepper sauce
1/4 cup hot ketchup
3/4 cup ketchup
3 tablespoons soy sauce
2 lemons, juiced and zested
2 teaspoons crushed red pepper flakes

DIRECTIONS

Heat oil in a large skillet or wok over medium-high heat. Dredge prawns in flour, then fry in the hot oil until golden. Remove to paper towels to drain.
In a medium bowl, whisk together the chile sauce, pomegranate juice, sriracha hot sauce, hot ketchup, regular ketchup, soy sauce, lemon juice and lemon zest. Pour the sauce into a wok, and bring to a boil over medium-high heat. Cook until the sauce has reduced by about 10 percent and has thickened slightly. Mix the prawns into the sauce, and toss to coat. Serve immediately.

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REVIEWS

Reviewed on Jan. 18, 2003 by FERRARIBOY9489

Absolutely Wonderful!!!!! A tangy sweet sauce, but it's still alittle bit spicy. In one word YUM! MORE

Reviewed on Nov. 3, 2003 by TEST KITCHEN

In our kitchen we made this recipe. It was wonderful! I suggest you try this recipe. Great... MORE

Reviewed on May 23, 2006 by MRBRET

This is the best recipe ever. We use it as a dip for shrimp. Hot or cold, this is good. MORE

Reviewed on Jun. 14, 2007 by emilyjoy

I would not make this again. The sauce was too tomato tasting. MORE

Reviewed on Dec. 20, 2006 by DUBLIN

Hot, hot, hot!!! I followed the recipe, except for the "hot ketchup". For this, I mixed... MORE

Reviewed on Nov. 8, 2006 by bennihaha

I used the basics of this recipe as inspiration for a stir fry sauce. It is very flexible and... MORE

Reviewed on Mar. 10, 2006 by xxrumaxx

sounds cool gonna try it one day MORE